I suggest you just get your rest on Sat. night, because one night of NYC tiki crawl is already more than you can handle!! (hee-hee) Nah, I'm seeing a play of "A Clockwork Orange" that I did the posters for on Sat. night. No tiki for me until Sunday.

The Sacramento Bee, in a small local bit about a popular Sac bartender who recently moved to Brooklyn, mentioned that he had applied for work at "the Zombie Hut in Brooklyn, a reincarnated Sacramento
landmark." There was a fabled place on Freeport in Sac called the Zombie Hut, which apparently closed less than five years ago.

A Sacramento rumor is circulating to the effect that the people who closed the Sac restaurant are connected with the Brooklyn one, and that with the resurgence of Tiki interest, are thinking of opening in Sac again. I've heard this from a couple of folks.

The Sacramento Bee, in a small local bit about a popular Sac bartender who recently moved to Brooklyn, mentioned that he had applied for work at "the Zombie Hut in Brooklyn, a reincarnated Sacramento
landmark." There was a fabled place on Freeport in Sac called the Zombie Hut, which apparently closed less than five years ago.

A Sacramento rumor is circulating to the effect that the people who closed the Sac restaurant are connected with the Brooklyn one, and that with the resurgence of Tiki interest, are thinking of opening in Sac again. I've heard this from a couple of folks.

Has anyone heard anything else about all this?

I love replying to post from 8 years ago. LOL!

No...a gentleman by the name of Bruce Brooks was the last owner. Bea and Ed Hill were the owners for about 30 years, and the original operator was Johnny Quaresma (known as Johnny Christmas. Thanks to Dolores Greenslate, Sac historian and the Pocket News for a recent article on the Zombie hut) who opened the Sac restaurant in 1945. He only owned it for 7 years before selling to the Hills. It's doors closed in 1990.

The survivng hamily from Bea laugh everytime I suggest re-opening the restaurant. I have some experiance in the business but not enough to go it alone and the son of the family chef from the Hut, didn't want to and remembers how hard it was for his family to keep it going.